Chicken empanadas

WITH LIME AND CORIANDER

Enhance the spicy flavour of these delicious Spanish pies with fresh lime and enjoy with a light beer.

Serves 6–8

Preparation: 1–1½ hours Cooking time: 20–25 minutes Oven temperature: 180°C

DOUGH

• 450g (800ml) cake flour

• 5ml salt

• 250g cold butter, cubed

• about 90ml ice-cold water

FILLING

• 45ml olive oil

• 1 onion, finely chopped

• 2 large garlic cloves, crushed

• 400g chicken breast fillets, cubed

• 200g chorizo sausage, thinly sliced

• 1 red chilli, chopped

• 5ml paprika

• 1 tin (400g) chopped tomatoes

• zest and juice of 1 lime

• salt and freshly ground black pepper, to taste

• a handful of fresh coriander

• 1 egg, beaten

1 Prepare the dough Mix the flour, salt and butter in a food processor until it resembles fine breadcrumbs. (If you don’t have a food processor, rub the butter into the flour with your fingertips.) Add the cold water and pulse in the food processor until the ingredients form a ball of dough. Cover the dough and refrigerate while you prepare the filling.

2 Prepare the filling Heat the olive oil in a medium-sized saucepan and sauté the onion until soft and glossy. Add the garlic and sauté for another minute; remove the onion mixture and set aside. Fry the chicken pieces until golden-brown on all sides. Add the chorizo and fry until it starts to colour. Add the onion mixture, chilli, paprika and tomatoes; season the mixture with the lime zest and juice, salt and pepper. Simmer uncovered for about 15 minutes so the sauce thickens.

Allow the mixture to cool completely, then stir in the coriander.

3 Preheat the oven. Roll out the dough on a floured surface until it is 2.5–3mm thick. Cut the dough into circles about 12cm in diameter (a saucer is ideal as a template).

4 Spoon about 30ml of the filling into one half of the dough – not too much, otherwise it leaks out. Fold the other half of the dough over the filling and pinch the edges together firmly with your fingers.

5 Place the pies on a greased sheet of baking paper on a baking tray.

Brush with the beaten egg and bake for 20–25 minutes or until golden-brown. Serve hot.

Tips

• Use shredded leftover chicken instead of chicken breasts and add it to the sauce once it has thickened.

• You can also use pulled pork or lamb instead of chicken.

• Unbaked empanadas freeze well; allow them to thaw completely (preferably in the fridge), brush with beaten egg and put them in the oven.